Theres no such thing as too much chocolate! A big shout of thanks to Blessy Bless for this heavenly delight! Rich and moist chocolate cake with dark and white chocolate ganache marbled frosting and topped with -yeah, you got it right- more chocolate, white and dark chocolate flakes \u003C3 Indulge and lose your senses... (recipe has both the eggless as well as with-egg versions) bit.ly/1vglC9b Ingredients For the cake: 2 eggs 2 cups powdered sugar 1 3/4 cups all purpose Flour, sifted 3/4 cup Cocoa powder 1 1/2 tsp Baking powder 1 1/2 tsp Baking soda 1 tsp Salt 1 cup milk 1/2 cup Oil 2 tsp Vanilla extract 1 cup hot Water + 1 tsp coffee powder For the ganache: 200 gms heavy cream 125 gms white chocolate chips or grated white chocolate 125 gms dark/milk chocolate chips or grated dark/milk chocolate 1 tbsp butter Preheat your oven to 175°C. Grease and line a 9x9 inch baking pan. Stir together the dry ingredients in a large bowl. In another bowl add the eggs, milk, oil and vanilla and whisk well. Stir in the boiling water to make a thin batter. Add the wet ingredients to the dry ingredients and combine. Transfer the batter to the greased and lined pan. Bake for 30 to 40 minutes or until a wooden pick or a knife inserted in the center of the cake comes out clean. Cool for 10 minutes and then remove the cake from the pans to wire racks to cool completely before frosting with the ganache. This batter can be used for an 8 inch cake pan plus about 6 cupcakes. For the ganache Heat the cream and pour half over the grated white chocolate and half over the grated dark/milk chocolate. Add half a tbsp butter to each of the mixes. Leave covered for about five minutes. Whisk well. I poked some holes all over the top of the cake with a toothpick and poured the dark ganache while still warm. Spread a thick layer of dark ganache over the top of the cake. Then pour some white chocolate ganache and run a fork through then ganache crating the marble effect. Top with white and dark chocolate flakes. Let it sit in the refrigerator for about an hour before serving. Here is the eggless version Ingredients For the cake: 1 3/4 cups all purpose Flour, sifted 3/4 cup Cocoa powder 1 1/2 tsp Baking powder 1 1/2 tsp Baking soda 1 tsp Salt 1 tin Nestle Milkmaid Ripe Bananas 2 medium 1/2 cup Milk 1/2 cup Oil 2 tsp Vanilla extract 1 cup hot Water Directions Heat your oven to 175°C. Grease and line a 9x9 inch baking pan. Stir together the dry ingredients in a large bowl. In another bowl add the Milkmaid, mashed bananas, milk, oil and vanilla and whisk at medium speed for about 2 minutes. Stir in the boiling water to make a thin batter. Add the wet ingredients to the dry ingredients and combine. Pour the batter into the prepared pan. Bake for 30 to 40 minutes or until a wooden pick or a knife inserted in the center of the cake comes out clean. Cool for 10 minutes and then remove the cake from the pan to wire racks to cool completely.
Posted on: Fri, 03 Oct 2014 06:39:06 +0000
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